Chicken, Rice & Black Bean Power Bowl: A $3 Lunch That Doesn’t Skimp on Protein!
If you’re tired of sad desk lunches, this power bowl is here to fix that. Juicy seasoned chicken breast sits on a bed of rice and black beans, topped with sweet corn, fresh tomato, and a tangy lime-yogurt drizzle that ties everything together. It’s the kind of lunch that actually keeps you full until dinner, thanks to 42 grams of protein and a solid dose of fiber from the beans. The spice blend of cumin and chili powder gives it a Tex-Mex flair without needing a long ingredient list, and using canned beans and pantry rice keeps the cost down without cutting corners on flavor. This bowl comes together in about 20 minutes, making it realistic for a weekday lunch prep or a quick meal after work. Double or triple the batch and you’ve got lunches ready for the whole week. It’s proof that budget-friendly eating and satisfying, protein-packed meals aren’t mutually exclusive — they can absolutely be the same bowl.
Ingredients
Method
- Season chicken breast with cumin, chili powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and cook chicken 5-6 minutes per side until cooked through.
- Let chicken rest 5 minutes, then slice into strips.
- Warm the cooked rice and black beans separately or together in the microwave.
- Assemble the bowl with rice on the bottom, then top with black beans, corn, and diced tomato.
- Arrange sliced chicken on top of the bowl.
- Dollop with Greek yogurt and drizzle with lime juice.
- Garnish with cilantro if using and serve.
